First it was Campbell Soup Co, now General Mills. Who will be next?
A sustainable approach similar to that of the Dietary Guidelines (DG) original advisory panel recommendations, before it became altered by the food industry and the government should be defined. If we are successful in improving our food culture for better health and the environment, this approach has to become a reality. The info-graph says it all at a glance. This past year 91 congressmen and senators who voiced criticism of the DG advisory panel recommendations received over $3 million dollars of donations from the food-related industry.
Since it is still Dietary Guidelines week, a final word from Michael Pollan on how we should use or not use them. There is lots of common sense and a basic reality on how they are formed in the U.S. However, Brazil has the best!!! Check them out on a previous post HERE.
There is also a link in the article about Brazil’s Guidelines.
Well, they’re finally here!!! After much discussion, lobbying and criticism, here what is left! Sustainability and decreased red and processed meats consumption were omitted. And the rest – just about the same as in 2010 Guidelines. I think they could have been stronger and more specific, but the Guidelines Advisory Committee suggestions based on science apparently succumbed to pressure from the government and the food industry.
One thought: There is an interesting graph in the article that clearly shows the meat intake in young (starting at about 14 years) and middle-aged men far exceeds the recommended range. With women, all is within the ranges. Could there be a lesson there?
For guidelines around the world, CLICK HERE.
These food trends not only feature healthier foods but give us more unique ways to prepare them. Please check them out on Pinterest. Happy 2016 to all.
If you are a Scrabble player, you will certainly want to be aware of these new words that describe food-related items and topics. My personal favorite would be Wine-O ‘Clock. Enjoy!!
Why do we choose the foods we do? There are lots of reasons – cost, availability, etc. but most importantly, TASTE! This interesting discussion takes a new tack – food density. We have so many food choices loaded with sugar, fat, salt resulting in a palatability factor never experienced before by any populations on the planet. This article offers us another reason – having too many choices that taste better over others – but these foods come with a cost – our health. Why would you not choose a Big Mac over a bunch of steamed broccoli ? The author has a theory – processed food! But how to change it presents some challenges, for sure.